Aloo Cheese Kabab

A great snack for weekend breakfast.

 

2 cup grated cheese
1 chopped onions

2 boiled potatoes (smash well)

2 finely chopped green chilli

Grated Carrot

2 cup- Grated Cheese [I mixed 1:1 mixture of cottage cheese{mash the cottage cheese in hands to tiny granules) and cheddar cheese (grated)]

2 garlic flakes chopped
1 tbsp ginger-garlic paste

1/2 capsicum finely chopped

3 baby corn chopped

1tbsp vinegar

1 tbsp soya sauce 
1 tbsp amchur powder
2 fist full of finely chopped coriander leaves
1 tbsp chilli powder
1/2 tbsp turmeric powder

Salt to taste

2 tbsp Gram flour(besan)

1 tbsp Corn flour

Rice powder for coating[I took rice and ground it to fine powder & mixed 1 tbsp of chat masala to it, this coating came out to be yum and crunchy :P]. (You can also use bread crumbs)

Method:

• Fry the garlic, green chilli, onion, ginger garlic paste, for 3 -5 mins in medium flame. (Here we are frying all the vegetables, so that their raw smell is gone)

•  Add the carrot, capsicum, saute for 3-4 mins, now add a tbsp of vinegar , followed by Soya sauce. fry for a minute or two

•  Transfer the fried content to a vessel, add the smashed potato,besan powder, corn flour, Cumin seeds, coriander leaves, salt to taste and mix well.

•  Add the amchur powder, turmeric powder, chilli powder and mix well, as shown below.

•  Add the Grated Cheese, mix well; adjust salt if needed

•  Make rolls of the mixture and coat it with rice rawa, and set aside for 10 mins.

•  Deep fry the rolls, Serve hot along Mayonnaise or Tomato sauce with Tea  :)

Boiled Rice Dumplings/ Ukkdo tandla undli

Ukkdo tandla undli (konkani)/ Boiled Rice Dumplings also called as Pundi in Tulu language in Mangalore is a traditional konkan recipe, which is a heavy breakfast. I love this snack since my childhood days. And, I remember my grandma preparing it very deliciously. This is a very easy recipe. You can also make it using sonamasuri or kutt-sambar rice too. But preparing using boiled rice make it very tasty.

Ingredients:
2 cups  boil rice , 1/2  cup coconut, 1tsp salt

• Wash and soak the rice in water for little less than 2-3 hours.
• Grind the rice along with coconut ,water and salt in a mixer. Grind coarsely, it should be of dosa batter consistency.
• Transfer this batter in to a thick bottom vessel and cook on medium flame till the water evaporates and you are left with a lump, this should not be too dry, you should be able to form rice balls
• Apply ghee to your hand and make big lemon size rice balls and make a slight depression with finger in middle.Steam it for 20 minutes
• You will know that the pundi is ready when you wet your hand and touch the pundi and it won't stick to your hands.

Sweet PaDDu (Kannada)

Appe is konkani word. It can be made sweet during festival times by adding jaggery. Also, it can be made for breakfast with 2 cup rice, 1 cup urad dal (both soaked 4 hrs) & then grind together and keep aside over night to ferment. next morning appe can be prepared from the dough.

Sweet Appe:
1 cup rice soaked (1 hr) grind along 1/2 cup grated coconut to thick paste, to this mix 1/2 cup jaggery powder, 1/2 cardamom power, 1/2 tb sp salt. Mix all the ingredience well.


Grease Appe mould with ghee (appe tava) and heat it. Put spoonful batter in each segment of appe mould. Once one side of the appa is done, again add a drop or two of oil/ghee on top of the appe and turn them upside down. Both sides should be golden brown brown to brown.

goD Appe (Konkani)

Pan fried paneer tikka with bread

Green chilli paste, Lemon juice, Ginger garlic paste, Thick curd , Mint (Pudina) leaves – few, Sugar- pinch for sweetness, Cumin seed roasted and powdered ,Garam masala power,Turmeric powder, Red chilli powder ,Salt – as per taste

Mix the above ingredients to make a paste.

Wash and cut the paneer into 2 by 2 inch pieces.
Mix the paste with paneer pieces and marinate for 30-45 minutes.
Shallow fry the paneer pieces in a pan in low flame on both sides to golden colour.
Serve hot with cut onions and bread...
Suitable as a side dish with rice or chapatti...